Level: | Easy |
Total: | 55 min |
Active: | 30 min |
Yield: | 4 servings |
Ingredients
- 2 cups orange juice
- 1 1/2 tablespoons honey
- 2 tablespoons canola oil
- 1 tablespoon lemon juice
- 2 teaspoons finely chopped fresh parsley
- Pinch crushed red pepper flakes
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons paprika
- Kosher salt and freshly ground black pepper
- 1 pound small squid bodies and tentacles, bodies cut into 1/3-inch-thick rounds
- 1 jalapeno, thinly sliced
- 1 Fresno chile, thinly sliced
- 1 tablespoon finely chopped fresh parsley
- Orange and lemon wedges, for serving
Instructions
- For the sweet orange sauce: Combine the orange juice and honey in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and cook at a very brisk simmer until the mixture is syrupy and reduced to a little less than 1/2 cup, 15 to 20 minutes. Remove from the heat. Let cool slightly, then whisk in the oil, lemon juice, parsley and crushed red pepper. Transfer to a ramekin or small bowl.
- For the fried calamari: Fill a large, wide pot with 1 1/2 inches oil and heat over medium-high heat until it registers 350 degrees F on a deep-frying thermometer. Line a tray with paper towels. Meanwhile, whisk together the flour, cornstarch, paprika, 2 teaspoons salt and 1 teaspoon pepper in a wide, shallow bowl.
- Toss the squid and chiles with the flour mixture, making sure all the squid rings are separated and everything is thoroughly coated. Transfer about a third of the squid and chile mixture to a kitchen spider or slotted spoon and shake to remove the excess flour. Carefully add the squid and chiles to the hot oil and fry until crisp and just barely golden, 1 to 1 1/2 minutes. Transfer to the prepared tray with a slotted spoon and sprinkle generously with salt. Repeat the sifting and frying process with the remaining squid, making sure to return the oil to 350 degrees F between batches.
- Transfer to the fried squid to a plate and sprinkle with the parsley. Serve with the lemon and orange wedges and the sweet orange sauce for dipping.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 861 |
Total Fat | 58 g |
Saturated Fat | 4 g |
Carbohydrates | 65 g |
Dietary Fiber | 2 g |
Sugar | 18 g |
Protein | 22 g |
Cholesterol | 264 mg |
Sodium | 813 mg |
Reviews
The orange sauce made the dish. Yummy!